HANOS 17/09-31/12

A restaurant kitchen planning an autumn game menu first has to choose which venison cut to order and whether to buy it by the kilo or by the piece. HANOS’s 30-page game catalogue carries 2026–2027 on the cover and is valid until 31 December 2027. It is a wholesale catalogue for the hospitality trade, with chapters on venison, wild boar, roe deer, game birds, hare, specialities, charcuterie and pâtés and terrines. It opens with a page on their poulterers and game specialists, and each chapter starts with a plated dish.

The big difference from a supermarket flyer is that this brochure prints no prices, only article numbers, cut descriptions and the unit of sale. The venison chapter is marked as coming from Poland, with a diagram of the cuts and a list whose last column reads stuk (per piece) or kilo. Every piece item states a weight range, and that range decides how many portions one order yields.

The venison pages can be read by three kinds of use:

• Whole on the bone, sold per piece: whole saddle with short ribs, 6 to 8 kilo; whole haunch on the bone without the tail piece, 6 to 9 kilo; young deer haunch 3 to 5 kilo; young deer saddle 3 to 5 kilo. For kitchens with the hands to butcher and the use for bones in stock.
• Trimmed cuts, sold by the kilo: saddle fillet with silverskin at 2 to 3 kilo, young deer fillet at 1 to 2 kilo, plus fillets without chain and membrane, tenderloins and trimmed steak pieces from the haunch. They save butchery time and suit kitchens that need consistent main-course portions.
• For braising: venison goulash cut at 30 to 50 gram, fresh or frozen; shoulder clod, also frozen; shank sliced into rounds of about 3 cm for bucco, frozen; and a seasoned shoulder roll sold per piece.

Retailer

HANOS

Valid

17/09/2026 to 31/12/2027

Pages

30 pages

The sum is the weight of the piece in grams divided by your portion size, which gives the number of portions. A whole saddle of 6 to 8 kilo loses a good share of its weight to bone and trim, so multiply once more by your own kitchen’s yield: net weight is piece weight times yield. When ordering by the piece, use the bottom of the range, 6 kilo, as your base so the portion count is not overestimated.

The brochure gives no prices and no stock per branch, and HANOS is a wholesaler that requires a trade card to buy in store. Ask for prices by article number, then use the sum above to turn a price per kilo into a cost per portion.